Roasted Vegetable & Chickpea Salad

A little new business. You might've noticed this site has been through a little revamping. The layout has literally had a 180 degree swap, making it more readable and there's even a search bar to make ingredient / recipe / eatery inquires that much easier for you.

Course, that's not the exciting part. Okay, it's one of the exciting parts, but it's not the most exciting part. You see, I get lots of emails from people asking me where they can eat when they visit Cleveland. Which is very cool by me (thanks people!), and I always do my best to toss out some new ideas (or give them directions to one of those cross country, gluten-free friendly chains) in addition to sending them a direct link to the restaurant label on the this site. Admittedly, I feel a little silly doing this, but as my best source, most consolidated form of information, it's the most helpful...right? That plus the fact that sometime life intercedes and I miss responding to some of the nice people who want to know where to get a bite to eat made me realize this site was in need of a bit of an overhaul to be even more of a user friendly resource.

Ta da! The "Essential Gluten Free In Cleveland" was born (ie, that nifty list of links on your left). Hope this helps streamline things, folks, though don't think this is closing the door on emails, I'm still just a mouse click away.

Anyway, back to the food....

I know there's been a lot of talk of baking 'round here, but I eat actual food, really I do. Vegetable filled, good for you, savory dishes. In fact, in some circles, I'm known for 'em. ....And by circles, I mean anyone whose showed up to the same holiday pot luck I have, wrinkled their nose at my surprisingly unattractive dish, only to ask for the recipe by the time I catch them scraping the remnants from the emptied bowl.

With the perfect blend of lemony acidic tang, sharp garlic, and smooth olive oil complementing beautiful summer veggies, this roasted vegetable and chickpea salad is a crowd pleaser - even if those crowds include people who don't particularly love vegetables or chickpeas.

I came across it two Christmases ago - apparently trying to make the most Sephardic Jewish dish I could possibly bring to a decidedly non-Jewish occasion - while flipping through my favorite cookbook, the now out of print Ultimate Vegetarian Cookbook. While, sadly, this book evaporated somewhere between post college pack up and moving back to Cleveland, this recipe, at least survived the move. Good thing, too, because from Christmases, Passovers, and Fourth of July barbecues, this recipe has served me in serving up a yummy dish. (There are used version of the book available on Amazon, and buying one is always on the bottom on my to do list. ...Though I suppose singing the virtues of this book and directing you all where to get it ought to inspire me to get my copy while I can....)

Because it yields so very much food, it really is a perfect bring-it-to-a-party dish. This salad is so good, you certainly don't need a special occasion to make it. Plus, it keeps in the fridge for a good three days. Besides, with it finally just now getting warm this summer, who couldn't use another amazing summer salad in their repertoire?

Roasted Vegetable & Chickpea Salad

From The Ultimate Vegetarian Cookbook

1 lb butternut squash cubed
2 red pepper, halved

4 slender eggplant cut in half, lengthwise
4 zucchini cut in half, lengthwise
4 onions, quartered
1 Tablespoon olive oil (for brushing)

2 10 oz cans of chickpeas
2 tablespoons chopped flat leaf parsley, divided
1/3rd cup olive oil

1/2 teaspoon of salt

3 tablespoons lemon juice, more or less as desired
1 clove garlic, crushed
1 tablespoon chopped fresh thyme

Preheat oven to 425. Spray a baking tray with baking spray and arrange the vegetables evenly over the surface. Brush evenly with olive oil and bake for 40 minutes or until they are tender.
Brush baking tray w/ oil and arrange vegetables brushed with oil evenly. Bake 40min or until Remove from the oven and let them cool until you can handle them.

Meanwhile, whisk together 1/3rd cup olive oil, lemon juice, garlic, thyme, and half of the parsley. Set dressing aside.

Remove the skin of the peppers and chop; chop remaining vegetables into bite-sized chunks. Mix into the chickpeas, toss with dressing, and let sit for 30 minutes. (This is actually super important, do not skimp on the time!) If bland, season to taste with an additional tablespoon of lemon juice and a dash of salt and pepper; the acidic zing will quickly spark your salad, honest. Sprinkle remaining parsley over the top before serving.

Eat as is, or enjoy over toast. (I prefer Whole Foods Gluten Free Bake House's Prairie Bread, how 'bout you?)

Gluten Free in Quicheland

After you're first diagnosed, in that moment you realize things are about to change in a very real way, the whole of your dietary life flashes before your eyes. 

All those morning of pancake breakfasts, of Norman Rockwellesque lunches of grilled cheese sandwiches and Campbell's tomato soups, of fried chicken (if you ate that sort of thing...I guess it was tofu, for me) appear to you all at once, clouding your vision in a sea of surprisingly hungry despair. 

And when you try to think of what doesn't have gluten in it, some how all your mind can conjure up is a head of lettuce or some shriveled up, forgotten carrot in the back of the fridge. Prisoners get bread and water. But us celiacs? We only get the water. 

I find it truly amazing how deeply our minds choose to deceive us at that moment. It's as if celiac disease itself takes hold of our sense memory, purposefully blotting out images of wonderful, naturally gluten free foods we've enjoyed for years, as it desperately tries to keep it's cannibalistic stranglehold of our GI tracts. 

Admit it it. Among the joy of summer's first sweet, juicy peach, the refreshing power of a cold glass of milk, and the crunch of a good ear of Ohio corn, you've enjoyed some truly great, naturally gluten-free meals in your day. And haven't you always felt the better for it? Fresh whole foods, rich in vitamins and minerals (the kind you actually get to absorb into your body now that's your system's filled with gluten-free goodness), yes, with a meal like that, you hardly miss the gluten at all. 

After my diagnosis depression - you know, those first six months when I whined a lot and nothing but rice and fruit - I started to think about meals I ate as a kid and how I could adapt them. When I remembered how often we'd made a naturally gluten-free, crustless quiche, booked it to the grocery store, rolling my eyes all the while for how long wallowing in celiac self pity had kept me from eating delicious meals like this. While the traditional version involves heavy cream, cups and cups of cheese, and a buttery, flaky crust, with me and my tender tummy in the house, we always made a significantly pared down version of this rich dish. Who knew that with weekly dinners of crustless quiche and salad, I'd been eating gluten-free for years? And why my memory chose not to offer me up a slice of THIS on diagnosis day, I'll never understand. 

For those of you who hem and haw that a quiche just isn't a quiche without a crust, worry not, Gluten-Free Pantry has you covered. Armed with perhaps my favorite of gluten-free mixes - GF Pantry's Quick Mix - and easy quiche with spongy - but not heavy - crust is just minutes away. Paired with oven roasted red potatoes, you've got a meal to chase away even the most persistent of gluten-filled memories. 

(Note: While there's been a recent slump in Gluten-Free In Cleveland activity, rest assured this site is gearing up for a full throttle comeback. In addition to misplacing my digital camera's charger, I've been suddenly afflicted with a substantial lack of appetite. So much so that eating anything, much less writing about food, has been a sincere struggle. Poor kitchen's been abandoned for weeks now, and I hardly think my muffin tins know what to do with themselves.

Thankfully, I've recently received some great tips about GF friendly people and places in Cleveland from wonderful readers and, while I'm on the road of reminding my body that food is good and dehydration is bad, I am really excited to share this information with you. As such, I want to extend a friendly invite any and all readers who think their favorite gluten-free spot, store, or recipe has been over looked to shoot me an email and be included in some pretty exciting upcoming posts!) 

 

Spinach-Broccoli Quiche

 

3 eggs

3 -4 Tablespoons of egg whites (or a 4th egg)

1 and 1/2 cups of shredded cheese (Cheddar, Monetary & Colby blend, etc.  Use 2% 

milkfat cheese if you like) 

1 cup skim milk

1 cup baby spinach

1/2 cup chopped broccoli

1 teapsoon sea salt

1/2 scant teaspoon nutmeg 

1/4 teaspoon pepper

1 cup and 1 Tablespoon GF Pantry Quick Mix, divided (optional, leave out for crustless quiches) 

GF cooking spray

Preheat oven to 350 degrees. 

Spray a quiche pan or small / medium casserole dish with GF cooking spray. (If making crust variation, sprinkle 1 Tablespoon of Quick Mix as evenly as possible over the bottom of the pan.) 

In a small bowl, mix together spinach, broccoli and, and cheeses and spread out over the bottom of the pan. In another bowl, whisk together milk, eggs, egg whites, spices (and quick mix) until well combined. Gently pour the liquids over the cheese and vegetables. You may want to sprinkle the top with an additional shake of nutmeg. 

Carefully place pan in oven and bake for 40 - 50 minutes, or until a knife comes out clean (though, careful not to let the top become too browned).  LET SIT for at least 10 minutes. I know it's beautiful, I know it's tempting, but it's so much better having had a chance to rest, trust me on this. (During this time, the neurotic quiche bakers among you will notice the quiche's puff with fall ever so slightly. Don't fret, it's fine).  

Serve with salad, fruit, or roasted red potatoes and enjoy naturally gluten-free greatness. 

 

Oven Roasted Red Potatoes

 

10- 12 small red potatoes, well washed

2 Tablespoons of olive oil 

1 teaspoon of salt

1 teaspoon of garlic powder

1/2 teaspoon of pepper

2 Tablespoons of shredded Parmesan cheese

freshly diced scallions 

Preheat oven to 425 degrees, placing a small casserole dish on the top rack. 

Boil the potatoes for roughly 15-20 minutes, or until they're tender. Carefully! remove hot dish from the oven and transfer potatoes into it. Gently twist a fork into the flesh of each of the potatoes - letting it open up hopefully without breaking it in half, though, if you do, that's okay, too. Drizzle the olive oil over the potatoes, sprinkle spices and top with cheese. Bake for 20 - 25 minutes and serve with sliced scallions. 

Chocolate Covered Strawberry Love

This Valentine's Day, my boyfriend got really lucky. 

Alright now, drag your minds from the gutter and look at the picture to your left. Honestly, what else would you call a man who's girlfriend made him a forest of hand dipped dark chocolate strawberries (drizzled with a white chocolate swirls) but lucky?

 

What with my negative income, I was operating the holiday of love on a pretty limited budget. I cook for my man all the time, and while I know enjoys any cheese covered potato concoction I throw at him, I wanted to do something with a little pizazz to show how much I really care. 

Decadent, delicious, and fruit filled, the chocolate strawberry is a perfect and economical gift. Aside from the $4.00 it cost for the strawberries, the bags of Nestle white chocolate and Nestle dark chocolate chips ran me under $5.00. (If your reading this love, I'm lying to the people. Everything was premium and expensive, just like you.) 

Conventional wisdom says it's the thought that counts, but I've never much liked that phrase. Usually used to explain away some stupid or useless present that is the epitome of thoughtlessness rather than to give a heartfelt present equal weight to a cold diamond as the saying was most definitely intended to do, I generally throw the "it's the thought that counts" line away with a pair of Hanukkah socks they come with. (I'm kidding, I loved the socks!) However, this holiday, I found myself truly making every thought I had about this gift count, endeavoring to make my budgeted ho hum V-Day present the best it could be. 

The other problem I ran across in trying to create a Valentine's Day present for my man was in straddling the line between holiday seasonal and overtly girly. While men don't exactly want pink puppy dogs and glittery hearts adorning their gifts, there's something to be said for holiday cheer, and (admit it ladies) your man will pout if he feels left out - even if being left out means he doesn't get a poofy, fluffy puffball. Thankfully, Target and their wide selection of Valentine's Day doodads helped me tightrope walk the line of romantic and kitch-tastic. 

Armed with a pastry box covered in a heart pattern and paper cupcake cups adorned with paper hearts themselves (a near steal at under $5.50 in total), I created the most elegant homemade V-Day gift for under $15.00. And my boyfriend adored it. That's love folks. 

Sure, Valentine's Day may have past, but really, isn't this a spectacular time to catch the person you love off guard, serving up this spectacular little treat and letting them know you love them those other 364 days, too? 

Or, hey, make them for yourself. Everyone deserves a little chocolate strawberry love. 

Chocolate Covered Strawberries

it's hard to say how many strawberries you'll need and thus, the chocolate is kind of an approximation too. start with a half - 3/4 cup of chocolate chips and add more from there. If you don't use it all, well I'm sure you can find other uses for melted chocolate. I've heard it pares quite nicely with a spoon....

1 package of Strawberries

3/4 cup of dark chocolate chips

1/4  cup of white chocolate chips

2 teaspoons of (vegetable or jungle) shortening 

toothpicks

a Styrofoam lid or container of some kind

a small sandwich bag

Prepare strawberries by washing them,  cutting off any bad spots, a sticking a toothpick in their leafy end. 

In a large microwaveable bowl, heat 3/4 of a cup of dark chocolate chips and 2 teaspoons of vegetable shortening on high for 30 seconds. Remove, stir, and heat for another 30 seconds, continuing to do so until the chocolate has melted. 

Pick up a strawberry with the toothpick stuck in it and dunk it into the melted chocolate, swirling it around so as to cover it and giving a good flick of your wrist upon bring it up, to prevent dripping. Stick the toothpick firmly into the Styrofoam and repeat until all of the strawberries have been dunked and covered. 

If your chocolate starts to seize, quickly add a little more shortening and microwave it again. You may want to cover the Styrofoam with a paper towel if you'll be needing to use it again and don't want it permanently covered in chocolate. 

While the chocolate covered strawberries are drying, pour about 1/4 of a cup of white chocolate chips into a sandwich bag. Fill a cup or bowl up with very hot water and dunk the bag into the water for a few seconds, pulling it out to knead the chips, melting them, and repeating the process until the chips have been well melted. (You'll be doing this quickly enough that you shouldn't need to worry about the plastic melting and getting into your food - or so I've been told, feel free to correct if I'm wrong!) 

Cut a tiny section off the tip of the bad and decorate the strawberries as you please. Swirls, dots, haphazard lines. Anything goes with chocolate. Refrigerate until dry and serve as desired, remembering to refrigerate the left overs!

La Dolce Vita / The Chop House - an Ann Arbor Dessert Destination

This is a Chocolate Melt Cake. Drizzled with chocolate syrup. Covered in house made Almond Ice Cream. Topped with slice almonds. Accompanied by a stick of dark and white chocolate. 

And this is the only picture I have of it.

This luscious, moist cake comes to you straight from Ann Arbor's La Dolce Vita - the dessert and wine bar situated in between upscale American restaurant The Chop House and Italian restaurant Gratzi - all three of which are owned by the same group, and all three of which have gluten free menus and celiac knowledgeable staff. 

As is imperative when you're talking safe gluten free fare, all of La Dolce Vita's gourmet desserts are made on site. Not only was the pastry chef on hand, not only can deserts be tailored to your gluten free needs (without that pesky wafer so many pastry chefs love to gluten up otherwise safe mouses and puddings with), but when you have a knowledge person in the kitchen, you can put your money on a safe, cross contamination free dining experience. 

Even though we arrived near 10pm on a week night, we were pleased to find the pastry chef was still there. She and our waitress pow-wowed on my gluten free needs, and were able to offer me several of the naturally gluten free confections on the menu, including approximately eight types of homemade sorbets and ice creams, a fruit and cheese plate, a sumptuous rice pudding with blood oranges, and, of course, the chocolate melt cake. 

Obviously, we went with the cake. 

This thick, deeply chocolate confection would've been enough on it's own, but pared with almond ice cream? I'm amazed I managed even one picture before we lapped it up. 

If you didn't know already, I love anything almond, anything dark chocolate, and any time I can safely dine out without worrying about being glutened. But a dessert bar in the Midwest that actually bats a 3 out of 3? Well I'd say that place pretty much offers a perfect dining experience. My boyfriend heartily agrees, giving La Dolce Vita's Chocolate Melt Cake a 9.9 out of 10, explaining the dessert only missed the mark because he could've done with another serving (or six) of it. 

I do love to make my boyfriend happy, so I'll just have to placate him and make sure we spend an evening at La Dolce Vita next time I'm in town. And if my arm gets twisted into tasting that tempting blood orange rice pudding? Well, that's just something me and my taste buds will have to deal with. 

Nian Gao - Chinese New Years Cake

February is quickly becoming the month of dessert. And why not? It's a month for love, a month for warmth, and being the heart of winter, and between the cold temperatures and short days, it's a month wherein we need things to look forward to. 

Therefore, before the month is out, I will have brought you practical a weeks worth of sugary confections, baked goods, and pastries. For what's probably the calendar's most despised month, February is surprisingly full of holidays. From Valentines Day to the Chinese New Year, from Presidents' Day, to well, my birthday, there's a lot to celebrate. So pull up your chair, loosen your belts, because February going to be filled with a month of carbs you'll love to eat, bake, and share. 

...I think March might be a month of salads. 

Until then, though, let's talk cake. 

It's been years since I've really traveled anywhere, and I thank my gluten free stars I had the good fortune to go to Japan when I did. At 16, I was still young enough have the experience of being immersed in a culture so different than my own leave a lasting  impression on my global understanding, my sense of history, and my palate. 

 

Without my trip to Asia, I imagine I would never have be bold enough to try adzuki bean paste, be familiar with the sweet and utterly tart flavors of lychee and umibushi, respectively, or know the spongy joy of glutenous rice flour. And so, when I was invited to a Chinese New Years potluck party a mere 20 hours before I was expected to arrive, I was certainly glad to know my way around an Asian dessert. 

Not that I'm insinuating Chinese and Japanese desserts are the same - though their cultures share a long history of cross pollination - but having a little knowledge of one certainly helped in the creation of the other. 

Nian Gao is a Chinese dessert eaten in greatest quantities around the new year because (as wikipedia tells me) when written in chinese characters, "nian gao" is homonym for "every year higher and higher". I admit it freely, I'm a sucker for symbolic food.  In any event, this not too sweet cake is made either plain or with adzuki bean paste. As an updated, cross cultural variation, I filled mine with dates and added a little vanilla, but I imagine it would be lovely with an addition of orange zest, almond extract, and / or substituting part of the milk with coconut milk. 

Delicious, simple, and naturally gluten free. What a wonderful way to ring in any New Year. 

(Baked) Nian Gao with Dates

A note, this cake is typically steamed, but not being so savvy with my Chinese cooking, I choose to prepare a baked version of the cake, but was told it had the look and consistency of the real thing. However authentic, or inauthentic, this cake is quite delicious. Recipe adapted from chinatownconnection.com

16 oz of Sweet Rice Flour (I used Mochiko - you can get it at any local Asian food store) 

7 -8 Tablespoons of butter, melted (or 3/4 cup vegetable oil)

3 eggs

2 1/2 cups of skim milk (or whole milk, or coconut milk)

1 Tablespoon of baking soda

1 teaspoon of vanilla 

11 - 13 shredded dates 

Preheat oven to 350 degrees. Grease and flour a 13x9 inch pan and set it aside. 

Mix everything but the dates in a bowl. Beat with an electric mixer, first at medium speed for 2 minutes, then on high for two minutes. Pour half of the batter into the pan, cover the mixture with an even layer of the shredded dates, and then pour the rest of the mixture over the top. 

Bake for 45 - 50 minutes, or until the cake is golden brown and a toothpick comes out clean. Let cool, cut into squares, and have a happy, lucky, new year. 

Oatmeal and your February Celiac Events!

In case it wasn't painfully obvious, this Clevelander isn't too keen on the winter months. 

Besides the two, yes two, car accidents I've slid my way in too, the brisk winds and bitter cold don't quite agree with my toes or nose. (Not to mention what all this winter weather has done to the roof of my house! Apparently, I've been wishing a little too loudly for spring....last night it rained in my kitchen!) 

But whine as I might, winter isn't going anywhere quick. And it's high time I get used to it, right? Right! With that in mind, and in an effort to warm my frozen heart, I bring you one of my favorite Celiac treats. 

Hot Oatmeal. 

I can hear you dropping your cold cereal spoons from here. You can't be serious. Don't you know the gluten free mantra? No wheat, rye, barley, or oats! What are you trying to do, poison me?

Okay, I'll be more specific. Hot gluten-free oatmeal. 

I know what you might've heard, but the truth is oats themselves do NOT contain the gluten hazardous to us Celiacs. Oats are, however, often a victim of cross contamination as they're often processed in plants that handle glutenous flours. Also, many Celiacs report having digestion difficulties with oats, or stomach issues from eating too much oats (think several bowls of oatmeal). However, this is not related to a Celiac diagnosis (think of it as a kind of door prize, like your osteoporosis or vitamin B12 deficiency, you lucky thing you). 

What does that mean for you, you oatmeal loving Celiac you? 

1)If you haven't eaten oatmeal, introduce it back into your in small portions. 

2) Please, please, PLEASE only buy certified gluten free oats (Bob's Redmill, for example, offers a solidly GF oat). Quaker oats are NOT gluten-free. This goes for cereal bars, honey bunches of oats, and Famous Amos oatmeal raisin cookies. Oatmeal offered in restaurants serving breakfast isn't going to be gluten free, nor is the oatmeal your Aunt Sue uses to make her famous oatmeal cookies. Skip it. 

That said, hot oatmeal on a cold winter's morning (or evening) is perhaps one of my favorite post-Celiac discoveries. Warm, full of healthy carbs - the kind that lower cholesterol! - and oh so filling, I like to make mine with skim milk and frozen peaches. Or strawberries and a spoonful of authentic Ohio maple syrup. Or blackberries and a few pieces of dark, dark chocolate, if I'm feeling particularly decadent. 

What about you? What's your favorite way to dress a hot bowl of oats?

Now that I've got you running to the store, let me remind you that this Sunday February 8th,  Whole Foods on Chagrin Blvd, in Woodmere is hosting a gluten free Tour and Tasting for NE Ohio Celiac Support Group at 2pm. A short meeting will follow. Also! Serena of the gluten-free CO-OP (as explained here) will be there taking orders. Payment must be made at time of order. You may also contact Serena at Serena.Dorflinger@wholefoods.com. A list of GF Co-Op products can be found at the Garden Spot web address: www.gardentspotdist.com. The Co-Op is not affiliated with Whole Foods. 

Trisha Lyons requested that you RSVP to her by Thursday (oops sorry!!) at , but I'm sure if you get to her today, she won't bar you from gluten-free goodness. For more information please visit http://www.geocities.com/clevelandceliac/ or email Trisha at Clevelandceliac@Yahoo.com. 

Live too far away from Woodmere but still want to get in on the Gluten-Free action? 

The Greater Cleveland Celiac Association is having it's monthly meeting on the same day and same time! Join them at the Solon Public Library at 2pm for an afternoon of Celiac conversation about ingredients, label reading, and soup. Yes soup! Bring your favorite soup and soup recipe to share (if soup or chili isn't your thing, your are happily encouraged to bring side dish or salad...fear not, the Solon library has a microwave). 

RSVP Cindy Koller-Kass at glutenfree1@yahoo.com or check out the GCCA's website for more information! 

Oven Baked Sweet Potato Fries

I think we'd all agree that January and February are rather dreary months - especially where food is concerned. 

Snow, ice, and bitterly cold temperatures aside, there is no quintessential winter vegetable to cook with, no holiday to get creative for for. (That is, unless you count Valentine's Day, but really, in the heart of February, I think we'd all agree any piece of chocolate will do.) 

To make matters all the more complicated, we're wadding through the wake of the post-holiday food season,  a time when every calorie counts as we lament over tightened jeans and sweaters that are the door prizes of all those holiday parties, while desperately trying to keep ourselves warmed from the inside out. What sounds better on a cold winter's evening than something hot, thick, and filling? The conundrum of winter marches on...

I've got news for you folks, winter isn't going away any time soon (Punxsutawney Phil backs me up here) and, unless you're going to make oatmeal a three times a day ritual, it's time to get creative. 

I generally hate cooking for just me and, with my mom at work and my boyfriend in Michigan, I resigned myself over to freezer food for dinner. There's a bit of me that always scoffs at prepackaged frozen food - after all, is it really that difficult to make a casserole? - but when there's an option of quick, organic, and gluten free...well, who am I to pass that up?

My automatic go-to dinner in a pinch always involves sunshine sunflowerseed veggie burgers. Amazingly delicious and easy to make, between these burgers and salad from a bag, dinner may as well have been ready before I set foot in the kitchen. Well, almost. I had my vegetable, I had my protein, but a complete meal - much less a complete vegetarian meal - really does need a carb. 

There have been two sweet potatoes sitting in my kitchen, staring at me for weeks. I meant to eat them, really I did...and yet, there they sat, in the fruit bowl, supporting the apples. Maybe I didn't feel like cooking but a little kitchen experimenting? Yeah, I suppose I could manage that.

Besides, not actually being fried these fries are made out of the fantastically nutritional sweet potato. Rich in beta carotene, vitamin C, vitamin B6, and dietary fiber, iron, calcium, and protein, the sweet potato was ranked highest in nutritional value among all other vegetables in 1992 by the Center for Science in the Public Interest. (For more fascinating sweet potato facts, please click here...though I'm sure it's only half as interesting as actually eating one!) 

Oven Baked Sweet Potato Fries 

This is less of a recipe and more of a cabinet emptying, favored spice using experience. Have chili pepper? Love thyme? Throw it in, combine your favorite spices, and shake it up...

2 Sweet Potatoes

2 zip lock or otherwise sealable plastic bags (or one large plastic bag if making one type of fry)

1 pizza pan or cookie sheet

For savory fries...

1 TSP of Olive Oil

1-2 tsp of salt

1/2 tsp of pepper

1/2 tsp of garlic

1/4 tsp of rosemary (optional)

1/4 tsp of paprika (optional, instead of rosemary)

For sweet fries...

1 TSP of Vegetable Oil

1 tsp of salt

1-2 tsp of white sugar

2 tsp of brown sugar (add more as desired)

1 tsp of cinnamon 

Preheat oven to 400 degrees.

Peel, or leave peel on for more rustic looking fries. Slice potatoes length wise and then in thin strips, no more than a half inch thick. Place potato strips into bag and combine oil (1 TSP per potato), seal the bag and shake, making sure the oil thoroughly coats all of the fries by rubbing the fries through the bag. 

Open the bag and add in the spices (or sugars for sweet fries). Reseal the bag and shake again, ensuring the spices get distributed as evenly as possible. 

Pour fries out on a baking sheet and bake at 400 degrees for 30 -40 minutes, turning the fries over once during cooking time. 

Serves 1 -2 persons per potato. 

Nicole's Italian Restaurant - Albany, New York

I've been a a gluten-free on the go girl for a while now. 

If I'm not in Cleveland, I'm probably traveling to Ann Arbor to visit the boyfriend, or if I'm really lucky, I'm in or around my real love, New York City (...and won't the boyfriend be thrilled to read that! hah!) I know these two cities well. I rarely get lost, I know what's fun to do, and I know what to eat. I'm comfortable in these places, but as far as going somewhere new? Well, that always brings about some trouble. 

I wasn't just going somewhere new, I was going to Albany, New York - not exactly a strong hold of alternative eating. And as we tried to coordinate with my family there on finding a gluten free restaurant, I remembered why I so like having my own kitchen and my own familiar places to eat. (Not to say my family was anything less than stellar in trying to find a place, it's just, you know hard to be the new gluten-free kid in town.)

But it was worth the frustration. Why? Because this man, my Grandpa Norman, was celebrating his 85th birthday, and I was determined to be there. Norman is fairly particular about food himself - in a good way. Few people his age are as educated about what they put in their bodies and I for one think it's pretty cool that he shops at health food stores and makes all sorts of health food soups, not to mention the fact that he works out at the YMCA several times a week and has a job, too. My grandpa could totally beat up your grandpa - but he keeps his power in check. A pretty cool guy, right?  

Anyhow, while it was tough to find a restaurant that could satisfy all of our needs (my uncle suffers from a major fish allergy, and he and my cousin are also vegetarians...we're a fun bunch for any waitress, I'm sure) we did finally agree on a lovely place called Nicole's. A charming Italian bistro serving Northern and Southern Italian cuisine, Nicole's is the kind of darkly lit, beautifully decorated restaurant that special evenings were made for. And what's more special than an 85th birthday?

While we'd called ahead so they were ready for my gluten-free needs, I was pleased to find that not only could I order directly off the menu, but I had options! They nicely offered to oblige any off menurequest if nothing on the menu really suited me, but really, who could refuse a Grilled Portabella Napoleon with a side of fluffy rice in olive oil? (I picked that over the Grilled Stuffed Mushroom, or any of the meat dishes I could've chosen, were I a meat eater.)

The waitress was knowledgeable about Celiac and I really felt safe eating there. Everything delivered to us - gluten free or not - was absolutely beautiful. Take these pats of butter for example, who knew sat fat could be that darling? 

They say we eat with our eyes first, and Nicole's really knew how to make food look delicious. My grilled portabella napoleon came to me as two stacks of perfectly grilled vegetables - eggplant, red peppers, spinach, yellow squash, and of course, portabellas - each topped with a thick slice of buffalo mozzarella cheese and drizzled with the thickest balsamic reduction. Perfect. Simple. And something I hope to be able to recreate at home. 

Admittedly, I was jealous while I watched my family enjoy appetizers of hazelnut encrusted brie and fresh tomato topped bruchetta, but once my gorgeous plate arrived, I could hardly remember any of those pesky Ugh, why must I eat gluten free! feelings. 

So if you're gluten free in Albany - either by actually living there or if you're there visiting family and friends - remember to stop by Nicole's for a special occasion or just a treat for yourself. 

Baked Vegetables to Beat the Winter Blues

Brrr! Is it ever cold in Cleveland, Ohio!

To be fair, it's not just here. I don't know if you've stepped outside to check - and if you haven't, I couldn't blame you - but there's this horrible cold front sweeping over the whole Midwest and East Coast. With the wind chill, the forecast estimates tomorrow will be negative twenty-five degrees (Fahrenheit). That kind of number doesn't even make sense in my brain. 

As we inch closer and closer to absolute zero on the Kelvin scale, it's clear that a good meal is in order to keep our spirits up lest we fall victim to some serious winter weather blues. Something comforting, something well balanced, something to warm you from the inside out. They say if you want something done right, you have to do it yourself, and if mother nature isn't going to provide the warmth, a homemade dinner will have to do. 

With the chill in mind, my boyfriend and I were trying to figure out a high veggie count dinner on our low budget. Potatoes, of course, were on the menu but what to go with them? He likes his potatoes mashed - I rejected, too fatty. Next he suggested stir fried - I rejected, takes far too long and the idea of a potato stir fry has never really sat well with my Asian cooking sensibilities. I suggest we shred them into that kugel - he rejected, he didn't want me to spend our evening hunched over in the kitchen, not to mention how I tend to smell like an onion for days after kugel baking. Finally he suggested we just plain bake the potatoes. 

Baked! A quick, warm, easy, cheap. Perfect. And while the cooking wheels in my head started to turn - I could top the potato with sauteed spinach, and red pepper, and garlic, oh and some goat cheese! - I began to worry that this potato meal was more of an overgrown side dish than something that would satisfy hungry tummys on a cold winter's night. 

As I milled about the market, worrying that this meal was going to leave us hungrily raiding the freezer by 9pm, I turned to see my boyfriend picking up a package of two precut portabella mushroom tops. Think you can do something with these, babe? 

Oh yes I could, and far far better than that rotten place we went to for New Year's. This dinner was nutritious, filling, warming, and oh so cheap (cost about $12.00 for all ingredients involved). Take that, winter weather blues. 

Spinach & Red Pepper Saute over Baked Potato

As remembered with the help

 of Rachel Ray

2 potatoes

1 bag of spinach - washed, and trimmed if needed 

1 red pepper - diced into bite sized pieces 

5 -6 cloves of garlic - minced 

1/4 - 1/2  teaspoon of nutmeg

2 Tablespoons of olive oil and 2 teaspoons of olive oil

salt and pepper to taste

2 Table spoons of herbed Goat Cheese (check to make sure the added herbs haven't added any gluten, if not regular goat cheese and add any herbs you like - rosemary, thyme, etc - or none at all!)

Really, this is a method and a semi obvious one at that. Any veggies you have on hand, or ones you love, will do. Zucchini and yellow squashed sliced long and thin, a melange of peppers, broccoli florets, strips of mushrooms, really the list goes on and on. Garlic spinach is a favored dish of mine, but this simple food pairing - of potato meets sauteed veggie - welcomes innovation. 

Bake your potato as desired - in a preheated oven at 350 degrees for about an hour (check it after 45 minutes, but ours took 75 minutes to cook!) or in the microwave for an easy-peasy 8 minute potato. 

When your potato is closed to being done, grab a small frying pan and either the largest frying pan you have or a large pot and heat the oil (2 T in the large one, the 2 ts in the small one) and garlic (4 minced cloves in the large pan, 2 minced cloves in the small one). Stir, and after a minute or so, add the diced red pepper to the small pan. Add about 1/3rd of the spinach to the large pan / bowl. (Rachel Ray tells you to remove the garlic before adding the other vegetables. I'm far less fussy and don't like to potential burn myself with hot oil, so I leave mine in.) 

Let the peppers cook about 5 minutes, or until done. 

Turn the spinach gently in the pan and as it wilts and reduces, add another 1/3rd in. Turn and add the last of the spinach. Season with nutmeg, salt, and pepper. 

Grab your potato, cut in half and top with wilted spinach, red peppers, and goat cheese. So very good. 

Oven Baked Portabella Tops  

as found on whatscookingamerica.net  and then halved for our 2 person meal purpose

2 Portabella mushroom tops (cleaned and stemmed) 1/8 cup of extra virgin olive oil

2 cloves of garlic, minced

1 tablespoon of balsamic vinegar 

1 teaspoon dried thyme 

salt and pepper to taste

Preheat oven to 350 degrees. 

Score the tops of the mushroom with a diamond shaped pattern, flip over, and on the gill side, cut a shallow "X" where the stem was once attached. Place - gill side down - on an oiled baking pan.  

In a small pan heat garlic and olive oil for about two minutes - until the oil has been infused with the garlic - and the remove from heat. Remove a good deal of the garlic (you can use it in the spinach above!) and let the oil cool. 

In a small bowl, whisk together the vinegar, thyme, olive oil, and a dash of salt and pepper. Drizzle the dressing evenly over the mushroom tops and bake for 15 minutes. Turn the mushrooms over and bake for an additional 10 - 15 minutes, until tender. 

Simple. Easy. Filling. Unexpectedly amazing. 

I La La Love Luchita's

(I know it's been a long while since I updated - I have an excuse! I've been sick! And I wrote it all up plus a long discussion of latkes and kugel only to find all of my pictures of my delicious Jewish potato goodness were on my boyfriend's camera, left in Michigan. So until I can get them, my explanation, and my latkes, will have to wait. Till then, please enjoy this offering...)

Do you remember the first time you went to a restaurant after your diagnosis? 

You scanned the menu, mentally ticking off the items, Can't eat that. Can't eat that.  Can't eat that. And the few menu items that may have been a possibility? Well, you were pretty sure they either had hidden gluten in them or that the restaurant staff would probably screw up and put croutons in your salad or lie to you about thickening their soup with flour. You told the waiter about your food allergy 500 times before ordering, asked to speak to the manager, double checked that the kitchen knew how very serious your gluten intolerance was when the now annoyed waiter placed your iceberg lettuce salad and boiled potato in front of you ...and then didn't eat any of it because you saw a speck of "might be gluten, might be pepper" on your plate. 

While that might be an extreme example, the first few times you eat out, it's like walking into a gluten minefield. 

I guess that's why I was so surprised when I went to Luchita's last week and almost forgot to tell them about my gluten issue. That's right, I've become so comfortable eating there, I practically assumed I was going to be safe. Of course, I double checked with the waitress if my favorite dish - the vegetarian enchiladas, stuffed with potatoes, spinach, and cheese and covered in a green sauce - was still made with gluten free, all corn tortillas (and yes, it was), but its a good feeling to be so secure at a restaurant that I knew I'd be as safe as if I'd ordered that iceberg lettuce standby. 

Luchita's has a pretty sizable menu, with three or four dishes they're happy to provide vegetarian versions of. Of course, if you eat meat, the menu opens up a great deal more to you as it does at most any restaurant. But if you steer clear of typical gluten strong holds - the floury tortillas of quesadillas come to mind - you're pretty sure to be safe with almost any dish you choose. As you should before ordering anything, you should always ask your server just what is in the food - and on that note, I've always food the waiters and waitresses at Luchita's more than happy to double check with the cooks on anything they weren't sure about. 

Luchita's has four locations - three on the Westside and one in Cleveland. Us Eastsiders used to have a Luchita's at Shaker Square, but it closed its doors earlier this year (as did most places at Shaker Square, but that's a whole other topic for another time). While it might be a bit of a hike (or a schlep, depending on just what part of the Eastside your on), it's well worth it. Authentic Mexican food at it's best, that is, the kind that's naturally gluten free. 

Gluten Free PSA #7: Winter / Spring Celiac Events, the GCCA Cookie Exchange...and Chewy Cherry Chocolate Bark

Last weekend, I went to the Greater Cleveland Celiac Association's (GCCA) meeting and cookie exchange. 

Actually, let me amend that. Last weekend, I attempted homemade butterscotch for cashew cookies in a kitchen that was not my own - and thus, not gluten free friendly - discovered homemade butterscotch is not as easy as it looks, threw away aforementioned terrible cookies (they were at once crumbly and paper thin, as only failed a gluten free can be).  I crossed my fingers and whipped up an on-the-fly batch of surprisingly delicious Chewy Cherry Chocolate Bark, THEN drove 3 hours from Ann Arbor, Michigan to Parma, Ohio to go to the Greater Cleveland Celiac Association's meeting and cookie exchange. 

The things I do for a little gluten-free education. 

(Okay, the cookies might've had something to do with it, too.)

Gluten-free baked goods aside (and who ever thought a celiac would say that), the GCCA's meeting was pretty cool. Having no friends or close family with the disease, I still find it amazing to be in a room filled with people who can differentiate between potato flour and potato starch and know the invaluable, mythical power of xanthum gum. 

The meeting was well attended, from those just diagnosed to those who've lived gluten free for nearly two decades. Equally cool was the attendance of non-celiac spouses and parents, not only supportive of their celiac loved ones, but also wanting some gluten-free baked goods! 

The meeting covered everything from favorite baking tips and books, to restaurants that were particularly accommodating to special food requests,  to reminding everyone that Kraft (and anything under the Kraft family umbrella) has agreed to disclose any gluten containing ingredient. This means if no offending mention of wheat, rye, barley, oats, etc is mentioned, the product is gluten free. This includes modified food starch (which, if derived of wheat would be listed as modified food starch (wheat) or the like). 

If you're bummed about missing out on the food and the fun, worry not! The GCCA has its meeting for the next six months planned out already - these people are more organized with gluten-free meetings than I've ever been with my life! With so much notice, how can you not pencil one in? If that's not enough gluten free goodness for you, maybe some of these other events will suit your fancy. 

Winter & Spring 2008/2009's Gluten-Free Events 

***Sunday, December 14th - yet another gluten free cookie exchange. This one is in Akron, Ohio at the Akron Children's Hospital from 2-4pm and it is hosted by the Akron Celiac Support Group.  I have to admit, I'm a bit cookie-ed out, folks, and Akron is a trek from my side of town, but you can find more information on it at the NEOceliac's page. 

January 11th: GCCA meeting in Solon. This meeting's theme is bread, so come with a loaf of your favorite (home baked) gluten free bread, sweet bread, or cornbread. 

January 15: The Loretta Paganini School of Cooking begins its series of 3 gluten free workshops with a gluten free dinner at Sapore Restaurant. Please click here for details on all classes. 

February 8th: GCCA meeting in Solon. This meeting's theme will be soup. 

February TBA: The NEOCSG will be having a cupcake decorating party, date TBA 

March 4th & 11th: The Loretta Paganini School of Cooking offers classes on gluten free cookies! 

March 15th: GCCA meets in Parma. 

April 13th: The Loretta Paganini School of Cooking hosts a class in gluten free pasta making...wow! 

April 26th: the GCCA meets in Solon

Both the May 17th and the June 14th GCCA meetings will be in Parma. 

Chewy Cherry Chocolate Bark

...and on to the good stuff. 

Sometimes, kitchen experiments end in disaster. Sometimes, simple food is simply boring. And sometimes, a little experimenting with long favored ingredients pays off. I'll let my recipe and pictures speak for themselves. 

2 packages semi-sweet Baker’s chocolate
1 1/3 cup dried cherries

1 cup salted cashew pieces
1 teaspoon vanilla
1 - 2 teaspoon(s) cinnamon (as desired)

Cover a large cookie sheet with wax paper.

Place chocolate squares in a microwave safe bowl. Microwave for 30 seconds, remove, and stir. Microwave for an additional 45 seconds before taking out at stirring again. Microwave in additional spurts of 10 seconds, if needed.

Mix cherries, cashews, vanilla, and cinnamon into the melted chocolate. Spread the mixture over the wax paper. Refrigerate at least an hour – until the chocolate becomes hard. Break into pieces and store in the refrigerator.

*Note: For prettier bark, once it's spread out on the wax paper, sprinkle the top of the still hot chocolate mixture with extra dried cherries and cashews (or reserve 1/4 cup of each to sprinkle on top). Press the top layer in slightly to help it set. 

Mi Pueblo - Good Mexican Food Near University Circle

It has been 17 long days since I've reported on a gluten free place for Clevelanders. To be fair, some of those days included multiple trips out of state (restaurant reviews included), some included unwritten about trips to already reviewed favorites like Cafe Tandoor and Pearl of the Orient, and some included the prep for and the actual day of Thanksgiving. So, I deserve a little eensy-teensy break on this, right? 

Yeah, I didn't think so either. 

So, in order to get back into your good graces, gluten free Clevelanders, I bring you dinner from the delicious and surprisingly fun Mi Pueblo. 

From beans to rice to corn tortillas and tacos, Mexican cuisine offers a wide array of naturally gluten free food. It's kind of freeing to open a menu and labor over it in a positive way - deciding what to get rather than trying to find the least offensive offering. Despite my usual good luck with Mexican food, I called ahead see if they could accommodate my gluten free

 needs, as it is always best to do. I was assured corn tortillas would find their way on my plate and, though still a little leery of the language barrier, off to dinner I went. 

Before we continue, let me just take a moment to re-point out that Mi Pueblo is not a gluten free establishment. Cross contamination can and probably is an issue here so you will need to have a conversation with your server and place your order according to your comfort level. 

It didn't take long for me to settle on the quesadillas. Normally made with flour tortillas, I thought it would be a nice treat to get something I usually couldn't. While I sat back and munched on the corn tortilla chips, we were unexpectedly served a small cup of soup - chicken for my brother and father, vegetable for me . (I must say, my soup looked suspiciously like theirs so I didn't dare try it, guessing it would be chicken broth. The family gave it positive reviews, though.) Not bad for about seven dollars a dinner, not bad at all. 

My cheese filled corn tortillas arrived with a side of Spanish rice, refried beans, ...and Mariachi musical accompaniment. Yes, really! Two elderly gentleman (perhaps, Senior Seniors? ba-dump!) played their way through the restaurant, strumming out intricate melodies on their guitars and serenading the diners in Spanish. It was quite an experience. 

The food was good, ooey, gooey, cheesy, and just what I wanted. It would've been nice if there were vegetables somewhere on my plate, but I suppose I could've ordered a side (the prices are definitely right for adding on sides, or appetizers, or desserts, or some of their famous margaritas...) 

All in all, I have no complaints about my dinner at Mi Pueblo. It was great to get out, to get away from some of my Thanksgiving leftovers, to have someone else cook for a change, and to experience more of Cleveland! 

Halloween Treats to Trick Your Sweet Tooth

Professor Plum. In the Kitchen. With the Candy Corn. 

Alright, I admit it,  it was me. I got glutened. 

Special, seasonal, comfort foods are a gluten minefield made more enticing by their limited time availability. There must be some kind of magical holiday hypnosis that makes sticky, starchy, sugary food that you would otherwise recognize as a future stomach ache seem oh so desirable. This sugar haze extends from now straight on to Easter, so be on your best behavior, my celiac friends, and stay close. There's safety in numbers. 

My story gluten story is a silly one. I knew Candy Corn could be safe, though I wasn't sure which brands posed a danger. But when a bag of Brach's autumn mix found it's way into my house, complete with my personal favorite, sugar pumpkins, I couldn't...or rather didn't...resist popping one - and just the one! - into my mouth. Within an hour, my stomach began to churn and all together too late, I googled Brach's to find that none of their products are gluten free. Sometimes we need to be reminded just how delicate our celiac stomachs are, I guess, and that's a lesson only to be learned the hard way. 

With this in mind, I bring you two October inspired recipes of yummy treats that I should've eaten instead of the blasted candy corn. Both recipes are based on the surprisingly delicious combination of pumpkin and chocolate and oddly enough, both taste better after being refrigerated for a day. 

Chocolate Chip Pumpkin Muffins

These pretty little muffins have been enjoyed  - and requested to be made again - by friends and family alike. I'd love to claim the recipe as my own, but it came from Smitten Kitchen. I just added the chocolate chips (though to be fair, chocolate chips are obviously the best part of any recipe). 

Simply substitute the 1 and 1/2 cup of regular flour with your favorite gluten free blend. Additionally, I used only 1 cup of sugar and 1/3rd cup of canola oil. The recipe for these delicious muffins can be found here. They freeze extremely well and actually taste their best reheated. 

Peanut Butter Pumpkin Cookies

After reading about oh so easy to make, naturally gluten free peanut butter cookies on the always fabulous Hey, That Tastes Good!, I knew I had to make my own. And while Jill's looked great, I had plans to dress them up a bit, and make them a real fall cookie. 

These dense cookies are actually packed full of protein and you even get your vitamin A from the pumpkin. Not a bad days work for a cookie. 

1 cup crunchy peanut butter

1/2 cup pumpkin

2/3rd cup white sugar

1/3rd cup brown sugar

1 egg

3/4 cup chocolate chips

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees.

In a large bowl, combine the peanut butter, pumpkin, sugars, pumpkin pie spice, and egg. Once mixed, gently fold in the chocolate chips. Roll into balls and place cookies on a greased cookie sheet, spread apart slightly as the cookies will widen out while baking. Bake for 15 - 20 minutes, or until the edges start to brown, or for 13 - 15 minutes for a chewier cookie. The recipe makes approximately 20 cookies. 

These balls of peanut butter pumpkin goodness tasted best after being refrigerated overnight, though they're perfectly yummy straight from the oven. 

Warning! If you expect to eat these cookies, do not offer them to loved ones. My mom quickly became addicted and my boyfriend ate 6 in one sitting. If you are good enough to share, I suggest you create a secret cookie hiding place on the sly. I won't tell if you don't. 

Cafe Tandoor

Sometimes menus speak louder than words. From type face, to clip art, to price, what a restaurateur prints on a menu tells you a lot about what kind of restaurant you've walked into. I like menus with inventive dishes. I like menus kitchy sandwich names. I love menus that star the gluten free options. 

But sadly, here in Cleveland, the menus that provide such food allergy friendly service are few and far between. Even mentioning special requests to a waiter can be met with some kind of make-you-feel-small gesture, the kind that makes you wish you hadn't bothered to try to be normal and eat out at all. 

I think that's why one of my new favorite menus is from Cafe Tandoor. Not just because it's full of delicious Indian fare. Not just because the price is right. But because at the bottom of every page of the menu, written in bold, capital letters is written the following invitation: WHEN PLACING YOUR ORDERS, PLEASE INFORM US OF ANY FOOD ALLERGIES. 

It's the yummiest looking thing I've seen on a menu in months. 

But do they come through? I've been to Cafe Tandoor several times and the wait staff is fairly knowledgeable about which dishes have wheat in them. As is the adage "when in doubt, go without", but even if your first choice is questionable, this menu gives you a variety of backups.  (I can't bring myself to say second choice; no dish really comes in second to another.) A word to the wise though, in order to be sure that your waiter or waitress is really listening to your food allergy needs, you ought to avoid Saturday nights, their busiest evening, 

There's lots to try here, but as for my personal favorite? Navaratana Curry with Saffron Rice. A colorful, delicious dish, with it's vibrant green peas, fresh mushrooms, and crisp red and green peppers smothered in a pink tomato sauce served up next to dandellion yellow rice, I keep coming back to Navaratana Curry, time and again. But hey, don't let me stop you from finding your own go-to dish. Experiment. Explore. 

With three Cleveland area locations - one in Westlake, one in Aurora, and one in Cleveland Heights - Cafe Tandoor makes sure a good Indian meal is never far off. 

Apple Picking in Chesterland - Acorn Squash & Apples with Roasted Brussels Sprouts

I admit it I've been a celiac slacker. A celiac-er. Celi-slacker. Whatever. The point is, I've been lazing on the job. I've been having gluten free adventures out in the world and in my kitchen and I've been keeping them to myself. Not cool. I'm working on catching up as fast as my little fingers can carry me, but in the mean time, I give you...

Apples. 

Yes apples. I've written about these crisp fall delicacies before, but one article simply won't do. They're iconic. From their biblical symbolism in the Garden of Eden, to their part in William Tell's daring attempt to save his son's life by shooting one off the boy's head, to the their surprising role in Sir Issac Newton's discovery of gravity, apples have infiltrated our cultural lives. 

But for me, above all else, apples mean autumn. The fruit shares the warm hues of the season, it's crunch is reflected in brittle leaves that scatter on the ground. From cool apple cider to warm apple pies, this versatile fruit personifies all things fall. Maybe that's why people in this area love to go apple picking, to get a part of apple season first hand. Ohio is farming country after all, and from Cleveland, you'll find yourself in the thick of it if you drive about 45 minutes in any direction. 

We decided to go apple picking on what was sure to be the last warm Sunday of the year. In the 80 degree heat and beating sun, we pulled up to Patterson's Fruit Farm and we're pretty surprised to find hundreds upon hundreds of other cars doing the same. As it turns out, it was one of their Family Fun Fest Weekends, complete with a pick- your-own pumpkin patch, made before your eyes kettle corn, face painting, and hayrides. Great for the kids. Not so great if you just want to pick some apples or buy some apple products. 

We headed over to Eddy's Fruit Farm, where, with a much more manageable crowd of about ten people, we opted against picking our own and perused the bushels of pre-picked apples. From golden delicious to empire, the dozens of tempting varieties stared back at me with all their red and gold glory, daring me to choose one over another. In the end, we settled on macintosh. And galas. And jonahmacs. And apple butter. And kettle corn. And a farm grown, freshly picked eggplant. 

If an apple a day keeps the doctor away, I shouldn't have to see the inside of a hospital 'til June. (Sadly, this has not been the case - but who cares, I have farm fresh apples.) Next came the difficult task on just what was to be done with these apples. So far...

I've dipped slices in crunchy, organic peanut butter. 

I've quartered them, spreading creamy marscapone cheese over the pieces, sprinkling them with cinnamon. 

I've added them to gluten free oatmeal. 

I've eaten them plain and simple. 

But most deliciously, I've baked them. Once for dinner - with acorn squash with a side of roasted Brussels Sprouts, as inspired by Ina Garten's salty Brussels Sprouts (two dishes that were naturally gluten free and vegan, too!) - and a second time, as a desert, a really good gluten free apple pie. 

I've probably got over fifteen apples left. I was thinking of making some applesauce - so I could experiment with it in my own baking as a substitute for oils. So what about you? What are you favorite apple dishes? Your favorite things to dip apples into? Or even just your favorite types of apple? 

These recipes turned out great. And I got good reviews from the family. I wouldn't be surprised it they made an appearance at my Thanksgiving table. The apple pie recipe will follow soon, once I take better pictures. Besides, dessert is always worth the wait. 

Acorn Squash & Apples 

2 apples, peeled and sliced

1 acorn squash, cut into chunks*

2 tablespoons of brown sugar

1 tablespoon of maple syrup

1 tablespoon of butter **

1/2 teaspoon of salt

1/2 teaspoon of cinnamon (more to taste)

1/2 teaspoon of pumpkin pie spice

1/4 cup of water  

*Those more into cooking than prep work, like me, will be please to know you can get precut, pre chunk-ed acorn squash at Trader Joe's. And at a really reasonable price, too. 

**As always, I use smart balance in my recipe - no trans-fats, less calories, omega 3s, and vegan to boot.

Preheat your oven to 350 degrees.

In an oven safe casserole dish, spread the squash and apples in one layer. Dot the squash and apples with butter evenly, using a little more than a tablespoon if need be. Combine the brown sugar, salt, cinnamon, and pumpkin pie spice (if you don't have any, you can use another 1/4 teaspoon or cinnamon...and a 1/4 of nutmeg if you have it). Sprinkle the sugar and spices over the top. Drizzle the maple syrup over the top and add the half cup of water before sticking it in the oven. 

Bake, uncovered, for 45 - 50 minutes. Serve warm. 

Roasted Brussels Sprouts 

1 bag of Brussels Sprouts

2 tablespoons of olive oil

1/2 teaspoon of salt

1/4 teaspoon of pepper

2 - 3 tablespoons of Parmesan or Romano cheese 

Preheat your oven to 350 degrees. 

To prepare the Brussels Sprouts, rinse them, cut of the ends, and cut them in half. You'll loose a few of the top layers of leaves, but that's okay. Place them in a large bowl and add the olive oil, salt, and pepper. Give everything a good toss to make sure the Sprouts are thoroughly coated. Let marinate at least 5 - 10 minutes. 

Spray a sheet pan or large casserole dish with GF cooking spray and place the Sprouts flat side down. Sprinkle the cheese over top. Bake for 25 - 35 minutes depending on your desire of roasting. 

Serve straight from the oven to your mouth. Okay, you can put them on a plate if you must.